Strawberry Coconut Instant Baked Oatmeal
Yields 1 serving.


  • 1 (1.75-ounce) packet Bakery on Main Strawberry Shortcake Instant Oatmeal
  • 1/4 cup mashed banana (riper than you’d want to eat or frozen and thawed is fine)
  • 1 egg
  • 1 teaspoon honey (may substitute maple syrup)
  • 1 tablespoon slivered or sliced almonds
  • 1 tablespoon shredded coconut (I use unsweetened; sweetened is fine, too)


  1. In a small bowl, mix all the ingredients until fully incorporated. Transfer the mixture to a greased 1- or 2-cup capacity ramekin or a mini loaf pan.
  2. Bake at 350 degrees F for approximately 15 minutes for a 2-cup capacity dish or 18 minutes for a 1-cup dish or until just set in the center.
  3. For a speedy option, you may microwave the oatmeal on full power for 2 1/2 to 3 minutes. If microwaving, check a bit early the first time and extend cooking time if needed. Given different microwave options, cooking times will vary. To maintain moisture and great texture when microwaving the oatmeal, the critical component is to not overcook.

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